RU2014123682A - POLYPHENOL AND METAL ION FOR BROWN DYEING OF FOOD SURFACES - Google Patents

POLYPHENOL AND METAL ION FOR BROWN DYEING OF FOOD SURFACES Download PDF

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RU2014123682A
RU2014123682A RU2014123682/13A RU2014123682A RU2014123682A RU 2014123682 A RU2014123682 A RU 2014123682A RU 2014123682/13 A RU2014123682/13 A RU 2014123682/13A RU 2014123682 A RU2014123682 A RU 2014123682A RU 2014123682 A RU2014123682 A RU 2014123682A
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food product
compound
product according
transition metal
aromatic ring
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RU2014123682/13A
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RU2599831C2 (en
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Карлхайнц БОРТЛИК
Мартин Михель
Сандрин КАВЕН
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Нестек С.А.
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/004—Refreshing bakery products or recycling bakery products refreshing by thawing or heating
    • A21D17/006—Refreshing bakery products or recycling bakery products refreshing by thawing or heating with microwaves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Sustainable Development (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

1. Пищевой продукт с покрытием на поверхности, содержащим (i) соединение по меньшей мере с одним ароматическим кольцом, имеющее по меньшей мере две гидроксильные группы, переносимые двумя соседними атомами углерода этого ароматического кольца, и (ii) ион переходного металла.2. Пищевой продукт по п. 1, на котором покрытие является бесцветным до нагревания пищевого продукта.3. Пищевой продукт по п. 1, в котором соединение выбрано из группы, состоящей из кофейной кислоты, хлорогенной кислоты, розмариновой кислоты, кафтаровой кислоты, кверцетина, катехина, эпи-катехина и (эпи)-галлокатехина, или их комбинации.4. Пищевой продукт по п. 1, в котором соединение находится в форме растительного экстракта, выбранного из группы, состоящей из экстракта чая, кофе, винограда, виноградной косточки, сливы, сельдерея, базилика, тимьяна, душицы, розмарина и лука, или их комбинации.5. Пищевой продукт по любому из пп. 1-4, в котором количество соединения на поверхности пищевого продукта находится в диапазоне 0,001-1,0 мг/см, предпочтительно от 0,01-0,5 мг/см, более предпочтительно 0,06-0,2 мг/см.6. Пищевой продукт по п. 1, в котором количество иона переходного металла на поверхности указанного продукта находится в диапазоне 0,00001-1,0 мг/см, предпочтительно 0,0001-0,1 мг/см, более предпочтительно 0,001-0,05 мг/см.7. Пищевой продукт по п. 1 или 6, в котором переходный металл выбран из группы, состоящей из Zn, Fe, Cu и Mn, или их комбинации.8. Пищевой продукт по любому из пп. 1-4, который является замороженным продуктом питания.9. Пищевой продукт по любому из пп. 1-4, который выбран из группы, состоящей из теста, хлеба, печенья, зерновых, пиццы, снэков, гратенов, отваренных макаронных изделий, лаз1. A food product with a coating on a surface containing (i) a compound with at least one aromatic ring, having at least two hydroxyl groups carried by two adjacent carbon atoms of this aromatic ring, and (ii) a transition metal ion. A food product according to claim 1, wherein the coating is colorless until the food product is heated. A food product according to claim 1, wherein the compound is selected from the group consisting of caffeic acid, chlorogenic acid, rosmarinic acid, caftaric acid, quercetin, catechin, epi-catechin and (epi) -gallocatechin, or a combination thereof. The food product of claim 1, wherein the compound is in the form of a plant extract selected from the group consisting of tea, coffee, grape, grape seed, plum, celery, basil, thyme, oregano, rosemary and onion extract, or a combination thereof. 5. A food product according to any one of paragraphs. 1-4, in which the amount of compound on the surface of the food product is in the range of 0.001-1.0 mg / cm, preferably from 0.01-0.5 mg / cm, more preferably 0.06-0.2 mg / cm. 6. The food product according to claim 1, wherein the amount of transition metal ion on the surface of said product is in the range of 0.00001-1.0 mg / cm, preferably 0.0001-0.1 mg / cm, more preferably 0.001-0.05 mg / cm. 7. A food product according to claim 1 or 6, wherein the transition metal is selected from the group consisting of Zn, Fe, Cu and Mn, or a combination thereof. A food product according to any one of paragraphs. 1-4, which is a frozen food product. 9. A food product according to any one of paragraphs. 1-4, which is selected from the group consisting of dough, bread, cookies, cereals, pizza, snacks, gratin, boiled pasta, laz

Claims (15)

1. Пищевой продукт с покрытием на поверхности, содержащим (i) соединение по меньшей мере с одним ароматическим кольцом, имеющее по меньшей мере две гидроксильные группы, переносимые двумя соседними атомами углерода этого ароматического кольца, и (ii) ион переходного металла.1. A food product with a coating on a surface containing (i) a compound with at least one aromatic ring having at least two hydroxyl groups carried by two adjacent carbon atoms of this aromatic ring, and (ii) a transition metal ion. 2. Пищевой продукт по п. 1, на котором покрытие является бесцветным до нагревания пищевого продукта.2. The food product according to claim 1, wherein the coating is colorless until the food product is heated. 3. Пищевой продукт по п. 1, в котором соединение выбрано из группы, состоящей из кофейной кислоты, хлорогенной кислоты, розмариновой кислоты, кафтаровой кислоты, кверцетина, катехина, эпи-катехина и (эпи)-галлокатехина, или их комбинации.3. A food product according to claim 1, wherein the compound is selected from the group consisting of caffeic acid, chlorogenic acid, rosmarinic acid, caftaric acid, quercetin, catechin, epi-catechin and (epi) -gallocatechin, or a combination thereof. 4. Пищевой продукт по п. 1, в котором соединение находится в форме растительного экстракта, выбранного из группы, состоящей из экстракта чая, кофе, винограда, виноградной косточки, сливы, сельдерея, базилика, тимьяна, душицы, розмарина и лука, или их комбинации.4. The food product of claim 1, wherein the compound is in the form of a plant extract selected from the group consisting of tea, coffee, grape, grape seed, plum, celery, basil, thyme, oregano, rosemary and onion extract, or combinations. 5. Пищевой продукт по любому из пп. 1-4, в котором количество соединения на поверхности пищевого продукта находится в диапазоне 0,001-1,0 мг/см2, предпочтительно от 0,01-0,5 мг/см2, более предпочтительно 0,06-0,2 мг/см2.5. The food product according to any one of paragraphs. 1-4, in which the amount of the compound on the surface of the food product is in the range of 0.001-1.0 mg / cm 2 , preferably from 0.01-0.5 mg / cm 2 , more preferably 0.06-0.2 mg / cm 2 . 6. Пищевой продукт по п. 1, в котором количество иона переходного металла на поверхности указанного продукта находится в диапазоне 0,00001-1,0 мг/см2, предпочтительно 0,0001-0,1 мг/см2, более предпочтительно 0,001-0,05 мг/см2.6. The food product according to claim 1, wherein the amount of transition metal ion on the surface of said product is in the range of 0.00001-1.0 mg / cm 2 , preferably 0.0001-0.1 mg / cm 2 , more preferably 0.001 -0.05 mg / cm 2 . 7. Пищевой продукт по п. 1 или 6, в котором переходный металл выбран из группы, состоящей из Zn, Fe, Cu и Mn, или их комбинации.7. The food product according to claim 1 or 6, in which the transition metal is selected from the group consisting of Zn, Fe, Cu and Mn, or a combination thereof. 8. Пищевой продукт по любому из пп. 1-4, который является замороженным продуктом питания.8. The food product according to any one of paragraphs. 1-4, which is a frozen food product. 9. Пищевой продукт по любому из пп. 1-4, который выбран из группы, состоящей из теста, хлеба, печенья, зерновых, пиццы, снэков, гратенов, отваренных макаронных изделий, лазаньи, блюд из сыра и блюд из риса.9. The food product according to any one of paragraphs. 1-4, which is selected from the group consisting of dough, bread, cookies, cereals, pizza, snacks, gratin, boiled pasta, lasagna, cheese dishes and rice dishes. 10. Способ окрашивания поверхности пищевого продукта при нагревании, включающий стадии (i) нанесения на поверхность покрытия, содержащего соединение по меньшей мере с одним ароматическим кольцом, включающее по меньшей мере две гидроксильных группы, переносимых двумя соседними атомами углерода этого ароматического кольца, и ион переходного металла, и (ii) последующего нагревания пищевого продукта для развития окраски поверхности.10. A method of painting the surface of a food product when heated, comprising the steps of (i) applying to the surface of a coating comprising a compound with at least one aromatic ring, comprising at least two hydroxyl groups carried by two adjacent carbon atoms of this aromatic ring, and a transition ion metal, and (ii) subsequent heating of the food product to develop surface color. 11. Способ по п. 10, в котором стадия (i) включает стадии индивидуального нанесения покрытия на поверхность вначале с соединением, а затем с ионом переходного металла, или наоборот.11. The method according to p. 10, in which stage (i) comprises the steps of individually coating the surface first with a compound and then with a transition metal ion, or vice versa. 12. Способ по п. 10 или 11, в котором соединение и/или ион переходного металла является инкапсулированным.12. The method of claim 10 or 11, wherein the compound and / or transition metal ion is encapsulated. 13. Способ по п. 10, в котором нагревание пищевого продукта осуществляют в микроволновой печи.13. The method according to p. 10, in which the heating of the food product is carried out in a microwave oven. 14. Композиция для покрытия пищевого продукта, включающая: (i) соединение по меньшей мере с одним ароматическим кольцом, содержащее по меньшей мере две гидроксильных группы, переносимых двумя соседними атомами углерода этого ароматического кольца, в концентрации от 1 до 100 мг/мл, предпочтительно, от 2,5 до 10 мг/мл; (ii) ион переходного металла в концентрации от 0,2 до 100 мМоль, предпочтительно, от 2 до 10 мМоль; и (iii) воду.14. A composition for coating a food product, comprising: (i) a compound with at least one aromatic ring containing at least two hydroxyl groups carried by two adjacent carbon atoms of this aromatic ring, in a concentration of from 1 to 100 mg / ml, preferably from 2.5 to 10 mg / ml; (ii) a transition metal ion in a concentration of from 0.2 to 100 mmol, preferably from 2 to 10 mmol; and (iii) water. 15. Композиция по п. 14, дополнительно содержащая съедобное масло. 15. The composition of claim 14, further comprising edible oil.
RU2014123682/13A 2011-11-11 2012-08-17 Polyphenol and metal ion for browning surfaces of food products RU2599831C2 (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US201161558510P 2011-11-11 2011-11-11
US61/558,510 2011-11-11
EP11188817.8 2011-11-11
EP11188817 2011-11-11
PCT/EP2012/066110 WO2013068139A1 (en) 2011-11-11 2012-08-17 Polyphenol and metal ions for browning food surfaces

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CA2883723A1 (en) 2012-10-19 2014-04-24 Nestec S.A. Powder for browning food surfaces
CN114424798A (en) * 2022-01-24 2022-05-03 斯卡恩动物保健品(商丘)有限公司 Preparation method and application of feed additive caffeic acid chelated zinc

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US5118514A (en) * 1990-10-19 1992-06-02 Nestec S.A. Browning composition
CA2059342C (en) * 1991-03-11 1997-05-27 Yigal Peleg Microwave reconstitution of frozen pizza
US20040076732A1 (en) * 1997-04-07 2004-04-22 James Cook University Food grade wax and process for preparing same
US5756140A (en) 1997-04-21 1998-05-26 Red Arrow Products Company Inc. Browning composition and method of browning dough-based foodstuffs
ATE443996T1 (en) * 2002-02-22 2009-10-15 Genencor Int TANNING PRODUCTS
US20040137124A1 (en) * 2002-10-02 2004-07-15 Jean Tricoit Preparation and use of potato chlorogenic acid
JP3777441B2 (en) * 2002-11-27 2006-05-24 独立行政法人食品総合研究所 Browning inhibitor and method for producing the same

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